Profiling

C-man

My understanding is for each bean there is a certain combination of:

pressure
temp
and flow,  that brings out the best extraction (for espresso anyway)

Is that correct?

I do know that one bean I have really likes a lower temp, and some like a long pre infusion and some shorter.

C-man

I am guessing that a lighter roast would like a longer pre-infusinn time?

Koffee_Kosmo

on 1347914119:

I am guessing that a lighter roast would like a longer pre-infusing time?

To a certain degree that is a yes If one treats coffee as a living thing and every day it's changing then you are getting closer That's when a good operator with a great palet comes into his/her own The process even changes with the weather conditions It's not a thing that can be done with a press of a button KK

C-man

Well the coffee certainly changed today with the rainy weather. I am not much of a button pusher anyway.

Brett H

On certain machines one can pressure profile.  Manual levers and the Rosco..? have this ability as well as some very expensive commercial machines.  Add that to ya list also Presso-owner!! :stir

C-man

I do it all the time with the Presso What if I use my espresso machine and just extract for 10 seconds the turn it off? wait 20 seconds then turn it back on?

C-man

Check this out. http://www.home-barista.com/espresso-machines/pressure-profiling-with-vibration-pump-t18860.html

Brett H

Wow, great thread there.  Look at all those unshielded terminations on the electronics.  Thankfully there's no water involve....  ::)

C-man

I think he just had it out to show I read about some guys controlling the pump speed with much less electronics just a light dimmer.